Tuesday, December 25, 2018

Jalapeno Popper Cheesy Pretzel Bombs (With VIDEO)

Soft and chewy pretzel poppers are stuffed with ooey gooey cheese, crispy bacon and spicy jalapenos. This scrumptious recipe is like nothing you have ever eaten before. Game day, girls night or a Tuesday night with the family these Jalapeno Popper Cheesy Pretzel Bombs will rock your world!

Munchkin and I made these together. It was so much fun. Once they went into the oven the whole family gathered in the kitchen anticipating the incredible magic that was going on in the oven.

The jalapeno's, bacon and cheese all melding together with the pretzel as it bakes to create a sensational firecracker of an appetizer that will explode in your mouth.

Once they came out of the oven we doing the hot potato as we tried to eat them while they were scorching hot.

Needless to say they were so good we ate another, and another, and another and eventually called them dinner. I am sure you will love them too!

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Helpful Tips to make Jalapeño Popper Cheesy Pretzel Bombs:

You can mix the dough by hand if you do not have a stand mixer. Add water (or beer), yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.

Check out more of our favorite "stuffed" recipes:

See how easy this Jalapeño Popper Cheesy Pretzel Bombs is to make. Watch the video!!!

Yield: 36Author: Donna Elick

Jalapeño Popper Cheesy Pretzel Bombs

Soft and chewy pretzel poppers are stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños. This scrumptious recipe is like nothing you have ever eaten before. Game day, girls night or a Tuesday night with the family these Jalapeño Popper Cheesy Pretzel Bombs will rock your world!

prep time: 42 minscook time: 8 minstotal time: 50 mins

Ingredients

12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note

2¼ teaspoons active dry yeast (1 packet)

2 tablespoons granulated sugar

12 ounces bacon, cooked and chopped into bite size pieces

8 ounces cream cheese

8 ounces shredded Mexican cheese blend (or cheddar cheese)

1 (4 ounce) can diced jalapeños

1 large egg

3 1/2 cups all-purpose flour + more for dusting counter

1 teaspoon kosher salt + more for pretzel tops

2 tablespoons baking soda

2 cups water

Instructions

Preheat oven to 450°F.

Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.

Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed.

In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.

Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.

Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.

Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.

Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper. Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet.

Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.

Bake for 8-10 minutes until the tops are browned.

The ooey gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.

Enjoy!

DONNA'S NOTES

You can mix the dough by hand if you do not have a stand mixer. Add water (or beer), yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.

I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.

You can substitute milk or water for the beer.

SHORTCUT: You can use 36 frozen dinner rolls (I use Rhodes) in place of the dough recipe.

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OH MY GOODNESS! Made these yesterday while snowed in. They are divine. I have enough filling leftover and plan to make another batch for Superbowl Sunday. I can already imagine making these with pepperoni/cheese/sauce stuffed inside! So glad I found your site.

You could toss them in the freezer and then thaw and pop them in the oven. I have never tried it, But I think that would be your best option for making them ahead. Let me know how it goes. I am sure our other readers would love to know. ENjoy!

Oh my goodness! I don't usually ever write about the recipes I try but I absolutely have to tell you how amazing these are! I was a little hesitant to make my own dough but I went for it and it wasn't as hard as I thought! And the filling! Oh my. I had a little left over and it was delicious as a dip! Anyways these are too good! I'm in love! Wishing I didn't only make half a batch!

I finally managed to make these yesterday! They are amazing.So much work though, even without having to let them rise they took more than 2 1/2 hours to make. Also took 12+ minutes in the oven. But so worth it (will skip the bacon next time).

If I wanted to prepare them in advance I think I would stop before dipping them in hot water. Fill them, dump them in the fridge, cover with a moist tea towel and then put them in the baking soda water right before baking.

made these for thanksgiving and they were incredible! my family went crazy over them so I made them again the next day. They were best straight out of the oven but we still ate them after they cooled down.

This recipe was perfectly detailed and easy to follow which is a tremendous help timewise! We didn't have beer so I used a bottle of hard cider we had leftover from houseguests instead, and they were divine! I doubt it affected the taste noticeably. Had to send some over to the neighbors as 36 is a dangerous number to have hanging around when you're trying to stay disciplined... 😉 Thanks for sharing!

Hi Cassie. I would use ready made dinner rolls, that you find in the freezer section. I love the Rhode's brand dinner rolls. Yes you would still put them in the water. That is what makes them a pretzel. You can just bake them but they will not have a pretzel coating. Enjoy and let us know how it goes.

I made these tonight with Water as I did not have beer, but they came out great! They were a lot of work and took me a lot of time, but in the end it was totally worth it. My kitchen looked like a wreck when I was done though.